Light Mustard Mashed Potatoes
This is a great version of the traditional mashed potatoes dish. It has a little “kick” and the cauliflower is reducing the carbohydrates and calories. Makes a great side dish or a main course with a “Ratatouille”.
2 lbs. potatoes (peeled and sliced) (see note below)
1 lb. cleaned cauliflower florets
2 cloves of garlic (minced)
1/2 cup (or more if you like a smoother texture) of low fat milk (plain soy milk or vegetable broth for vegans)
2 Tbsp. of butter (non-dairy, non-hydrogenated margarine for vegans)
3 Tbsp. of any mustard of your choice.
2 Tbsp. chopped fresh tarragon or chives
Salt & pepper to taste (for low sodium recipe substitute a salt free seasoning)
Place the potatoes, the cauliflower and the garlic in a pot with some salt (optional) and bring to a boil. Reduce the heat and simmer until soft ( about 20 minutes)
Warm the milk (soy milk or vegetable broth )with the butter or margarine until dissolved. Remove from the heat.
Add the mustard and tarragon and mix well.
Drain the potato mixture in a colander and return to the pot. Mash the potato slowly adding the milk to a smooth texture (use less liquid for a coarser texture). Add salt & pepper or a salt free seasoning and serve. Decorate with some fresh tarragon or chives.